Starting the Day Off Right…With Cava

The second day of The Wine Academy of Spain’s Spanish wine course couldn’t have started any better. We spent the early part of the morning learning about Cava, and how can you have a bad day when it begins with bubbly?

Cava is second in the world for sparkling wine sales, and like Champagne (number 1 in the world for sales), it is made using the traditional method. However, while the method for making the sparkling wine may be the same, the grape varieties and the climate of the growing region for Cava are very different. Traditionally, Cava is made with 50% Macabeo (crisp, fresh acid), 30% Xarel-lo (elegance, body, structure), and 20% Parellada (creamy, soft body and delicate aromas) grapes. The climate in Spain is also significantly warmer than the climate in the Champagne region of France. On a very basic level, the Cavas we tasted were much brighter and fruitier than many Champagnes I’ve had, although both have toasty, yeasty characteristics that come from using the traditional method.

Segura Viudas Brut Reserva (winery, snooth)$8Pale-to-medium liquid gold with lots and lots of bubblesGreen apples, toast, yeast, touch of basilIn the mouth, the balance between the fruit and toast flavors is very refreshingLight-to-medium body, very dry, high acidity

4.5 Corks

Aria Estate Segura Viudas Brut Nature (winery, snooth)$1160% Macabeo, 20% Xarel-lo, 20% ParelladaPale straw color with small, persistent bubblesGreen apples and rosemary with a touch of apricots, toast, and yeast on the noseApples, nectarine, and toast in the mouthCreamy full body, but not aggressive

*According to Jesus, this is one of the most traditional brands of Cava.The company uses slightly oxidized wines for dossage, which creates a flavor that shouldn’t be confused with the wine being “cooked.”Jesus said that this is a favorite of “old men in Spain.”